The Course
Never fear dinner again.
This is where every Savoria cook starts. Over four Tuesday evenings you will learn the six methods behind 90% of home cooking: confident knife work, building a pan sauce, searing protein, roasting vegetables, cooking grains and seasoning by taste.
No experience needed — half the class has never sharpened a knife. You will cook and eat a full dinner every single week.
What's Included
Everything but the excuses.
Four guided dinners
Twelve dishes across four weeks — roast chicken, pan sauces, stir-fries, grain bowls — eaten together each night.
Your own station
Full knife kit, boards, pans and apron provided. Take-home recipe cards and a seasoning starter set.
Chef at your elbow
Maximum twelve cooks with Chef Marcus and one assistant — every dice corrected, every sauce tasted.
Week by Week
The four Tuesdays.
Knife & Fire
Seven essential cuts, onion without tears, and your first pan sauce over seared chicken.
Stocks & Soups
One-hour chicken stock, velvety vegetable soup, and seasoning by taste, not spoons.
Sear & Roast
Miso-glazed salmon, perfectly roasted vegetables, and reading heat like a chef.
The Full Table
Cook a complete three-dish dinner for the class, start to finish, on the clock.
"I burned water in January. By March my friends were asking me for the salmon recipe."Priya N. — Foundations graduate
Is this really for total beginners?
Yes — week one assumes zero knife experience. Confident cooks still get plenty from weeks three and four.
What if I miss a Tuesday?
Join the parallel Thursday group that week, free of charge. Recipe cards and a catch-up call cover the rest.
Are vegetarian versions available?
Every week includes a vegetarian track at no extra cost — just note it when you book.
Next cohort starts soon.
$240 for four weeks, dinner included every night. Twelve seats per cohort.